Lemon French Macarons with Lemon Curd and SMBC

Lemon French Macarons with Lemon Curd and SMBC

French Macarons are on-trend all year round. These lemon French macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This simple, easy and effortless recipe uses my full proof macaron recipe as a base so you can make these successfully over and over again. People are going to think you are a macaron master baker!!

Lemon French Macarons with SMBC and Lemon Curd. Full Proof Recipe for Lemon Curd and Swiss Meringue Buttercream

If you like lemon you probably love lemon French macarons. Personally, I am a huge fan of lemon and I can eat lemon curd from a jar by the spoon just as I can eat a whole block of chocolate without blinking. Now I can’t stand the combination of lemon, orange or citrus fruits with chocolate but that’s a whole new topic to discuss for some other time.

Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream

There is something about macarons that is very addictive. Isn’t it? I’m not just talking about eating them. Yes, of course, we love eating macarons. But I find that if I start making macarons then I have this sudden addiction to making them. So, I will make a few too many batches until we have way too many macarons at home. After that, I will make a conscious effort to stop and guess what – It’s gone…! Next thing I know it’s been years since I last made it unless someone request or ask for them.

20 Tips for Perfect Macarons

Now, we have had a few macaron recipes on here with videos of course and I plan to make some more but most importantly I hope you have seen my most popular post – 2o tips to perfect macarons on this blog. It’s honestly what brings macaron fans to my macaron recipes. These tips really are helpful. So make sure you check these out. My macaron recipes did not have videos before but I have since updated them and added videos to all – because I know when it comes to macarons – these are temperamental and you have got to see them so you know how to make them right.

Almond meal – you can buy these commercially or make them home your self as long as you can sift them dry!! (read more)

Castor sugar – what you really need is fine sugar. You want the sugar crystals to be fine so they melt into the egg whites easily. So if you can’t find caster sugar just use regularly as long as you pulse them once or twice to make them fine (not powder)

Powdered sugar – this needs to be sifted with the almond meal which means you need to buy this commercially for best results. Commercial powdered sugar has an anti-caking agent that helps dry out the shells too.

Food colors – when making macarons always use gel food color or powder food colors – not supermarket brand water-based colors. Why? you want to keep the liquid in the recipe to the minimum.

Cream of tartar – I personally think, anyone who wants to make macarons more than once must have this on hand. It really helps keep those whipped and keep those egg whites whipped longer. If you don’t have cream of tartar a pinch of salt works too.

Lemon Zest -You can add the lemon zest either into the batter or as a garnish sprinkled on top of the piped shells.

Lemon Curd

You can, of course, use store-bought lemon curd but I do have a simple, easy and full proof recipe for lemon curd right here on this blog. Now I must warn you, once you make this recipe, you are never going to enjoy store-bought lemon curd ever again!! Yup, It’s ruined me for life. I only enjoy homemade lemon curd. just look at how LUSH that is. Can you resist that? Well, you’ve been warned.

Macronage

Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.

Lemon French Macarons with SMBC and Lemon Curd. Full Proof Recipe for Lemon Curd and Swiss Meringue Buttercream

Lemon French Macarons with Lemon Curd and Swiss Meringue Buttercream

French Macarons are on-trend all year round. These lemon French macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This simple, easy and effortless recipe uses my full proof macaron recipe as a base so you can make these successfully over and over again. People are going to think you are a macaron master baker!!

Fillings

Instructions

Prepare dry ingredients

Place almond meal and powdered sugar in a food processor and pulse a few seconds

Sift and discard any coarse nuts

Whip egg whites

Place egg whites and cream of tartar in a grease-free bowl.

Whip a minute then sprinkle in the granulated sugar

Once all the sugar has been added - whisk on medium-high until stiff peaks.

Add zest, food color and extract.

Macronage

Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.

Pipe

Pour batter into a piping bag with a large round tip

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.

Rest

Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.

While the macarons are drying - preheat the oven to 160 C/320 F

Bake / Cool

Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely.

Fill / Store

Once cooled, pair similar size macaron shells

You can pipe any filling of your choice. Here I have used lemon curd and Swiss meringue buttercream

On the bottom shell pipe a thick circle of Swiss meringue buttercream

Then pipe a generous squeeze of lemon curd right in the middle fo that circle

Place the top shell on and give it a gentle squeeze so it's stick together. Do not press hard or the filling will ooze out.

Macarons must be stored in the fridge and are best eaten one or two days later - if you can wait.

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

Comments

I love lemon flavored desserts lately and these macaroons are just so delicious. A must try. Although I find making homemade macarons to challenging with your video recipe I gained some confidence so I might just surprise my family. Thanks!

I can’t believe how many variety of French Macarons you can make. I’m in awe!!!! I really love the flavor of lemon — I would say these would be my favorite. I’ve been looking for a Homemade lemon curd recipe – I was going to buy it at the store but I couldn’t find any. It’s a good thing because now I can make my own which I’m sure will taste better. AND!! I’m still going to try my hand at macarons.

OK…you make this look so easy. I am a macaron fanatic….yet I have not attempted to make them. I have the silicone mats and everything, but have not tried them yet. I also am a lemon lover….so these would not last long in my house.